Microbial ecology of sourdough fermentations: Diverse or uniform?

摘要: Sourdough is a specific and stressful ecosystem inhabited by yeasts lactic acid bacteria (LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types sourdough fermentation processes can be distinguished, namely backslopped ones, those initiated with starter cultures, culture followed backslopping. Typical LAB species are Lactobacillus fermentum, paralimentarius, plantarum, sanfranciscensis. yeast Candida humilis, Kazachstania exigua, Saccharomyces cerevisiae. Whereas region specificity claimed in case artisan sourdoughs, no clear-cut relationship between typical its associated microbiota found, as this dependent on sampling, isolation, identification procedures. Both simple very complex consortia may occur. Moreover, series intrinsic extrinsic factors influence composition microbiota. For instance, an flour (type, quality status, etc.) process parameters (temperature, pH, dough yield, backslopping practices, occurs. In way, presence Lb. sanfranciscensis during depends environmental technological factors. Also, Triticum durum seems to select for obligately species. Finally, there indications that intestinal origin.